Ricotta, tomato & spinach frittata

 

Ricotta, tomato & spinach frittata

 

Healthy veggie bites that are packed with flavour - a midweek must

 

Ingredients

·         1 tbsp olive oil

·         1 large onion , finely sliced

·         300g cherry tomatoes

·         100g spinach leaves

·         small handful basil leaves

·         100g ricotta

·         6 eggs , beaten

·         salad , to serve

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Method

·         STEP 1

Heat oven to 200C/180C fan/gas 6. Heat oil in a large non-stick frying pan and cook the onion for 5-6 mins until softened and lightly golden. Add the tomatoes and toss for 1 min to soften.

·         STEP 2

Remove from the heat, add the spinach leaves and basil, and toss together to wilt a little. Transfer all the ingredients to a greased 30cm x 20cm rectangular baking tin. Take small scoops of the ricotta and dot over the vegetables.

·         STEP 3

Season the eggs and beat well, then pour over the vegetables and cheese. Cook in the oven for 20-25 mins until pale golden and set. Serve with salad.

 

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